Meringue Apple Tart

The meringue apple tart is a delicious dessert that merges the sweetness of cooked apples with the lightness of meringue. Let me guide you in preparing this treat.

Ingredients

• 250 g of all-purpose flour
• 125 g of cold butter, cubed
• 125 g of granulated sugar
• 1 large egg
• 1 pinch of salt
• 4-5 apples (Golden or Renette, as preferred)
• Juice of 1 lemon
• 2 tablespoons of brown sugar
• 1 teaspoon of ground cinnamon (optional)

For the Meringue:

• 3 egg whites
• 150 g of powdered sugar
• 1 pinch of salt

Preparation

1. Start with the shortcrust pastry: in a bowl, mix the flour with the salt and granulated sugar. Add the cold, cubed butter and work with the tips of your fingers until you obtain a sandy mixture.
2. Add the egg and knead quickly to form a ball. Wrap it in cling film and let it rest in the fridge for at least 30 minutes.
3. In the meantime, peel the apples, remove the cores, and cut them into slices. Put them in a bowl with lemon juice, brown sugar, and cinnamon, stirring to flavor them well.
4. Roll out the pastry into an even layer and line a previously buttered and floured cake tin. Prick the base with the tines of a fork.
5. Arrange the apple slices on the shortcrust pastry, forming a circle from the outside to the inside.
6. Bake in a preheated oven at 180 °C for about 40 minutes or until the pastry is golden.
7. While the tart is cooking, prepare the meringue. Whip the egg whites with a pinch of salt, and as they start to foam, gradually add the powdered sugar, continuing to whip until you get a shiny and firm meringue.
8. Remove the tart from the oven and spread the meringue on top evenly or create peaks for a more decorative effect.
9. Put the tart back in the oven with the grill function or at a temperature of 240 °C for a few minutes, just long enough to slightly brown the meringue. Be careful not to burn it!
10. Let the tart cool before serving.

A tip: The Meringue Apple Tart is excellent when eaten cold, perhaps accompanied by a scoop of cream ice cream or a touch of whipped cream. If you want to add an Italian twist to the recipe, try sprinkling a little Amaretto liquor on the apples before baking, it will give the dessert a wonderful aroma!

Curiosity

The meringue, with its light and airy consistency, pairs very well with the pastiness of the apples in the tart, creating a very pleasant contrast of textures for the palate.